| Remember the movie where Tom Hanks says, "Life | | | | on the type of cook that I am today. I looked |
| is like a box of chocolates, you never know what | | | | forward with great anticipation into the world of |
| you're gonna get", well, line cooking is sort of like | | | | cooking. This is, what I want to do. |
| that. Everyday is different, and sometimes it comes | | | | Then again, like a box of chocolates, like life, take |
| with a few surprises. | | | | what comes and do the best you can, no matter |
| When I first wanted to become a line cook, I | | | | what, because people and or co-workers are not the |
| thought that I would be really good at it. Being the | | | | same, chefs are not the same, like the menus at |
| oldest girl in a family of eight, I was my mom's little | | | | different restaurants, those too are not the same. |
| helper in the kitchen. I was always the little helper, | | | | This is what I have learned, and my first job, my |
| and as I got older, it seemed as if by some strange | | | | first chef, my mom and family, is what I look back at |
| kitchen magic, poof, I, was now the main cook of | | | | when I need to get into a positive state of mind |
| my family. | | | | when I'm on that front line cooking. |
| Then I had an uncle who was in the military, cooking | | | | Here are a few tips to becoming a good line cook. |
| his way through the Vietnam War. He could flip two | | | | 1. Always be polite, to everyone, including the |
| eggs over in this little pan, I was amazed, I wanted | | | | dishwasher who is the most important person in the |
| to do that and by all means he had to show me. I do | | | | restaurant. |
| wonder sometimes if that little lesson is the reason | | | | 2. Quality is very important. Your food not only has |
| why I am what I am today, or was it the early | | | | to look good, but it has to taste good too. |
| training my mom gave me. | | | | 3. Always keep your area clean, inside and out. Take |
| Could it be, as I think back to my first job and the | | | | pride of your area and your kitchen, it will show on |
| chef who gave me the chance to become a line | | | | every plate that you send out. |
| cook in the first place? After all, he did hire me as a | | | | 4. Always listen to your chef or the person in charge |
| dishwasher, it was the only vacant spot in the | | | | of calling out the orders. Communication is very |
| kitchen, so I took it. Three weeks later, I went on to | | | | important, if you need something or fall behind, let |
| making salads and appetizers, on the front line, with | | | | that person know. Timing is crucial. |
| the cooks. Three months went by, three months of | | | | 5. No matter what kinds of stress is upon you, |
| watching the cooks and their responsibilities, asking | | | | always think about the guest. Always |
| questions, doing whatever needed to be done, | | | | 6. It can get very hot behind that line, make sure |
| tasting, it was all good, and I learned a lot. The line | | | | that you keep your cool. |
| cooks were so nice and so willing to share their | | | | 7. Be helpful to anyone and everyone. |
| expertise with me. It was a good three years with | | | | 8. Not sure, ask questions. |
| the last two being the lead broiler cook. | | | | 9. Always be prepared, with your tools and food |
| The first impression that was given and shown to | | | | items. |
| me during those three years of working in a "fine | | | | 10. When in a rush, remember, time is on your side, |
| dining" restaurant, I must say, had a profound impact | | | | quality first, and take pride in what you do. |